Four amylose-free waxy rice starches were found to give rise to gels with clearly different morphology after storage for seven days at 4°C. The thermal and rheological properties of these gels were also different. This was remarkable in light of the subtle differences in the molecular structure of the amylopectin in the samples. Addition of iodine to the amylopectin samples suggested that not only external chains, but also the internal chains of amylopectin, could form helical inclusion complexes. It is suggested that these internal helical segments participate in the retrogradation of amylopectin, thereby stabilising the gels through double helical structures with external chains of adjacent molecules. Albeit few in number, such interactions appear to have important influences on starch functional properties.
Bibliographical noteFunding Information:
The authors gratefully acknowledge the Whistler Center for Carbohydrate Research for partial financial support of this research study.
© 2015 Elsevier Ltd. All rights reserved.
Copyright 2016 Elsevier B.V., All rights reserved.
- Amylopectin gel
- Functional properties
- Starch gel structure
- Starch retrogradation
- Waxy rice starch
PubMed: MeSH publication types
- Comparative Study
- Journal Article
- Research Support, Non-U.S. Gov't